Steps:

Filling of the vada.

Take the green chillies, ginger and garlic cloves in a mixer and grind it to a nice paste. This is the spice mix for our filling.

Heat oil in a pan, add mustard seeds and Cumin seed. When the mustard seeds starts to sputter, add curry leaves and hing and fry for few seconds. Then add the ground ginger-garlic-green chilli paste and saute it for couple of minutes in medium flame.

I have already boiled the potatoes and mashed it coarsely and kept it aside. Add these coarsely mashed potatoes to the pan and mix well

Then add water little by little and mix well and make it like a bajji batter

The batter should not be too thick or too thin.

Heat oil in a pan.

Just before you fry the Balls, add a pinch of Bi Carbonate of Soda and a tablespoon of hot oil and mix everything well.

Adding soda salt should be at last, just before frying the batata vada.

Add each Balls to the vada batter and nicely coat then with the batter using a fork. Fork will help to have a nice coating than using our hand. Then using the fork itself, gently drop each coated dumplings in the hot oil and fry them

Flip the batata vada on other side and fry them in medium flame till they are crispy and turn golden brown outside.

Remove the fried batata vada from oil and place them in paper towel to drain excess oil

Yummy and Crispy Batata Vada is now ready to serve!

Serve batata Vada with some corinder mint chutney

And you can make vada pav also using green chutney, sweet chutney , garlic chutney